Preheat over to 350 degrees
Grease both the bottom and side of your two 9 inch pans, line the cake pans with parchment paper.
In a large bowl cream your butter and sugar substitutes until light and fluffy
Begin adding your 5 eggs. Add one egg at a time, and mix in between each egg.
Add 1/2 cup of heavy whipping cream and mix well.
Add your freshly grated carrots and mix well, until fully combined.
In another bowl combine your almond flour, baking powder and spices.
Add the your dry ingredients to the wet ingredients a small amount at a time and mix well.
Stir in your chopped walnuts and unsweetened shredded coconut. *We suggest you stir in only 1/3 of your nuts and reserve some to use in topping your carrot cake.
Transfer your batter evenly between the your two cake pans.
Bake for 35 minutes or until you insert a knife and it comes out cleanly.